Erica loves onions! Check out this soupy sesh from Erica’s fallout shelter for a delicious dish to keep you cozy through the elements. Ingredients and recipe below!
All Onions Matter! The Soup
Don’t worry if you don’t have all the different onions, use whatever you’ve got, that’s the point of this soup!
Ingredients:
4-5 cups thinly sliced onions, any kind
1 bunch scallions, white and green separated, thinly sliced
5-6 cloves garlic, peeled and thinly sliced or chopped
1 large leek, cleaned and thinly sliced (Who has leeks? We’re not French)
2-3 shallots, peeled and thinly sliced. (Again with the French stuff)
2 tablespoons butter
2 tablespoon olive oil
salt as needed
1/2 cup white wine, sherry, marsala, madiera or brandy (or even a glug of beer)
5-6 cups chicken stock or as needed
crusty bread
melty cheese like gruyere or swiss
Directions:
1. Prepare any or all of the onion family members
2. Place a big, wide pot over medium heat and add the butter and/or oil
3. Add the sliced onions and a large pinch of salt and start cooking them, covered, for about 15 minutes, stirring occasionally until they’re softened and starting to take on some color
4. Add the garlic and other onion-family members if using and continue cooking until browned and fragrant.
5. Add a splash of wine or whatever you’re using, and bring to a boil. Add enough stock to cover the onions by about 2 inches, and bring to a simmer.
6. Cook for 20-30 minutes, or until it tastes like soup. Add more salt as needed and a big grinding of black pepper
7. Slice the bread into 1″ thick slabs, and toast in the toaster lightly
8. Portion the soup out into bowls and float a slice of toast on top, then cover the toast with cheese
9. Pop the bowls under the broiler or bake at high heat til the cheese melts and bubbles.
Serve very hot!